Ordinary flour (500g)

Warm water (280g)

Salt (3g)

condiments

not have

kitchenware

stewpot

classify

The original skill of staple food is simple, but it takes three quarters of an hour.

Add salt to the flour and mix well.

Slowly pour warm water into the flour and stir until the flour looks like cotton wool.

Then knead the dough by hand, cover it with plastic wrap and let it stand for 20 minutes.

Knead the dough for about three minutes. Divide the dough into two or three parts, take one part and knead it into a cylinder.

Crush the dough with your palm.

Use a rolling pin to roll the dough into long thin slices with a width of about 12 cm and a thickness of about 7 mm Cover with plastic wrap and let stand for 15 minutes.

Pour a little cooking oil on the dough and spread it evenly.

Cut the dough into thin strips less than 1 cm and let it stand for 5- 10 minutes.

Hold both ends of the noodles with both hands and gently pull them to the required length and fineness.